Process for sterilizing spices

Abstract

A sterilized whole spice is prepared by coating a whole spice with an edible animal protein coating material and then heating the coated spice in a sealed rotating autoclave in the presence of added water vapor at a temperature of 105° to 110° C. for about 5 minutes to about 2 hours.

I claim: 
     
       1. A sterilized whole spice, prepared according to a process which consists essentially of coating a whole spice with an edible animal protein coating material in an amount of from 0.5 to 2.0% by weight, based on the weight of coated spice, to form a coated spice, and heat treating said coated spice in a sealed rotating autoclave with the simultaneous addition of water vapor at a temperature of from 105° to 110° C. for about 5 minutes to about 2 hours. 
     
     
       2. Sterilized whole black or white pepper, prepared according to a processs which consists essentially of coating a whole spice with an edible animal protein coating material in an amount of from 0.5 to 2.0% by weight, based on the weight of coated spice, to form a coated spice, and heat treating said coated spice in a sealed rotating autoclave with the simultaneous addition of water vapor at a temperature of from 105° to 110° C. for about 5 minutes to about 2 hours. 
     
     
       3. A sterilized spice according to claim 1 or claim 2, wherein the coating is applied in an amount of 0.5 to 1.0% by weight, based on the coated spice. 
     
     
       4. A sterilized spice according to claim 1 or claim 2, wherein the coated spice is vacuum dried after the heat treating step. 
     
     
       5. A sterilized spice according to claim 1 or claim 2, wherein said animal protein is a collagen protein.